I have recently found that quinoa is a great addition to my back-to-school repertoire because these soy-ginger quinoa salad wraps, for example, can be made in advance and stored in the refrigerator, ready to go for lunches, after-school snacks, and busy weeknight dinners.

Inspired by one of my family's favorite appetizers {Stuffed Jalapenos}, a recipe which I will share with you soon, I decided to stuff some mini sweet peppers that were leftover from a Cinco de Mayo fiesta at my son's preschool. A variation of my quinoa "taco" salad {without chicken} was a healthy stuffing that was easy to mound inside the small peppers.

This could also be called the cleaning-out-the-fridge salad because that's literally what I was doing the first time I made it. However, we knew it was a keeper when we went to the store the next day to buy the same ingredients for another batch.

The day after I made the chicken quinoa taco salad I made quesadillas with the leftovers. Considering that the taco salad was acutally a leftover meal, that means that I got three completely different meals out of our chicken tacos. That's music to my ears for busy weekday dinners and lunches!

Adding quinoa to the mix is a great way to add protein along with other nutrients to this healthy and flavorful taco salad. If you have the chicken and salsa done in advance, it's a quick way to turn leftover tacos into a new meal.